Recently, I was really craving some pesto pasta but we had run out of fresh basil. A quick look through the fridge produced a bag of spinach. Unsure of whether it would be a good replacement, but desperate for some pesto, I gave it a lash! The result was so surprising – no one else in the house was even able to tell I had switched out the basil for spinach. Spinach is usually significantly cheaper than basil, and has a little more nutritional value, so it’s a win-win situation!
Traditionally, pesto is made with pine nuts, which tend to be very expensive. Cashew nuts are a cheaper alternative, and I actually prefer them for the creaminess they add to the pesto. I usually don’t bother toasting them in the oven before hand (due to pure-and-utter sheer laziness!), but it does add to the taste if you do so. Simply spread on a baking tray and roast for 5-10 min at 150 °C.
Spinach and Cashew Pesto
- 50 g spinach
- 70 g cashew nuts
- 1 small clove of garlic
- 30 mL lemon juice (~½ lemon)
- 60 mL olive oil
- 30 g parmesan (grated, and if you’re vegetarian check to make sure it’s a veggie friendly brand)
Blend all of the ingredients together in a food processor (I used a NutriBullet).
Store in a sealed container in the fridge and use within 10 days. Try freezing some if you won’t use it all that quickly.
Tag @thecorkfork on Instagram to show me how you enjoy your pesto!